FOODS — HUMAN NUTEITION. 565 



Chemical composition of Hungarian flower honeys, S. Weiseb (K4,s6rlet. 

 Kozlcm., 18 {1915). No. 2, pp. 365. 366). — Analytical data are given regarding 

 a number of samples of lioney made from several different flowers. 



Molasses, A. McGill {Lab. Inland Rev. Dept. Canada liul. 312 {1915), pp. 

 21). — Analytical data are given regarding 140 samples purchased in Canada as 

 molasses. Of these, 75 contained less than 40 per cent of cane sugar, and are 

 questioned by tlie author as to their suitability for food purposes. In his 

 opinion they should be sold under the name of black strap rather than mo- 

 lasses. Thirty-eight samples contained more than 5 per cent of ash. The need 

 for a legal standard for molasses is urged. 



Economical electric cooking. — ^Competition of electricity with gas and coal 

 requires conservation of heat energy and utilization of economical tempera- 

 ture, P. W. GuMAEB {Engin. Mag., 49 {1915), No. 4, pp. 580^583, figs. 6).— From 

 the results of an extended series of experiments as to the economy of electric 

 cooking the author gives the ranges of temperature at which the oven should 

 be maintained for the most economical baking of bread and cakes and the 

 roasting of meats. 



Report of the Committee on Terminals and Transportation of the New 

 York State Food Investigating Committee, W. C. Brown, F. W. Stevens, and 

 G. M. Tucker {Albany: J. B. Lyon Company, 1913, pp. 39). — A report of an 

 investigation to determine the effect of railroad rates, railroad terminal facili- 

 ties, and railroad service upon the cost of foodstuffs in New York City, Albany, 

 Syracuse, and Buffalo during the past 10 years. One conclusion drawn from 

 the data presented is that the tendency of railroad rates has been downward, 

 and that they represent a very small part of the ultimate price of foodstuffs. 

 A number of recommendations are made as to improvement in methods of 

 freight distribution. 



A statistical study of the relation of pellagra to use of certain foods and 

 to location of domicile in six selected industrial communities, J. F. Silee, 

 P. E. Garrison, and W. J. McNeal {ArcJi. Int. Med., 14 {1914). No. 3, pp. 293- 

 373, figs. 29). — This statistical study was made in six cotton-mill villages in 

 Spartanburg County, South Carolina, Records were obtained of the frequency 

 of use of certain elements of diet aud of the general sanitary condition of the 

 houses, as well as information regarding the association with pellagra of the 

 inhabitants. The following conclusions are drawn by the authors : 



Pellagra spread from a preexisting case as a center in the six villages here 

 studied. It was transmitted to new victims only through very short distances 

 and chiefly to those immediately associated in the home with a preexisting case 

 of the disease. 



Frequent use of corn meal as an article of diet was not a factor in the causa- 

 tion of pellagra in these villages, and there was discovered no evidence that 

 canned goods have anything to do with its causation. The frequent, even daily, 

 use of fresh meat and of eggs afforded no relative protection. The daily use 

 of milk seemed to diminish to some extent the danger of contracting pellagra in 

 1912 and 1913, although its use did not fully insure against the development of 

 the disease. 



Studies on the digestion of cooked meat in the case of dogs, E. Zunz 

 {Biochem. Jour., 9 {1915), No. 1, pp. 17-35). — In continuation of previous work 

 (E. S. R., 32, p. 256). the author reports further analyses of the stomach con- 

 tents of laboratory animals (dogs) after the ingestion of meat to determine the 

 character of the protein decomposition products as an index to the protein 

 metabolism. 



Contribution to the knowledge of the utilization of vegetable protein by 

 the animal organism, H. Boeuttau {Biochem. Ztschr., 69 {1915), No. 3-4, pp. 



